BANANA STICKY COOKIES
There had to be 100+ varieties of cookies out there, and what was fun was experimenting with combinations of flavors. I came upon a similar recipe while wanting to use my overripe bananas, and changed a few things, resulting in these sticky cookies that looked like craters on the moon. While the taste profile came out just okay, it was definitely a lessen learned with putting mini marshmallows in with the batter. This was more of a technique failure, for the marshmallows melted quickly as the cookie hardened quickly as well.
Regardless, I posted the recipe, just in case anyone could offer some advice. Makes 30 cookies.
- 2 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 1/2 sticks softened butter
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 medium banana, overripe, mashed well with fork
- 3/4 cup milk chocolate pieces
- 1/2 cup mini marshmallows
- 1 cup dry-roasted peanuts, chopped
- Cooking spray
- Preheat oven to 350. Lightly coat baking sheet with cooking spray. Set aside.
- In a medium bowl, combine and whisk flour, nutmeg, baking soda, and salt.
- In a large bowl, using a mixer on medium speed, cream butter and both sugars until fluffy, about 2 minutes. Add egg and vanilla, beat until incorporated.
- Add banana to the sugar mixture, beat until incorporated. Add flour mixture, beat until incorporated as well. Fold in peanuts, milk chocolate pieces, and mini marshmallows.
- Drop dough by tablespoons on prepared baking sheet, spacing cookies about 2 inches apart. Bake cookies until lightly browned and almost firm, 10 minutes. Cool cookies in baking sheet 3 minutes and transfer to racks to cool completely.